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The perfect tiramisu. Whisk three of the egg whites until stiff, then set aside. Whisk the egg yolks with the sugar until pale and voluminous, then whisk in the mascarpone, a little at a time.

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Bring 2 inches of water to a simmer in a small pot or the bottom of a double boiler. Place the egg yolk mixture over the simmering water making sure the water does not touch the bowl. Whisk constantly until the sugar has dissolved and the mixture is light yellow in color and thickened a bit, about 5 to 8 minutes.

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Instructions. Prep for the recipe by setting out all cold ingredients and making the espresso. Pour the espresso into a shallow dish and add the rum. Set aside. Set out a separate 9X13 inch baking dish to layer the tiramisu. Set a double boiler (or a small pot with a glass bowl resting over the top) on the stovetop.

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Take it off the pan and set it aside to cool for 5 minutes. 3. Once the egg yolk mixture has cooled for 5 minutes, add it to a large mixing bowl with the mascarpone cheese (my mixing bowl holds 2 quart and is just large enough). Using a whisk, cream the ingredients together until the mascarpone is smooth.

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Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish. Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.

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Fold whipped cream into mascarpone mixture just until combined. Step 3 In a large glass measuring cup or other tall glass, stir coffee and rum. One at a time, dip ladyfingers into coffee mixture.

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In a small bowl, combine chilled espresso and rum. Separate the lady fingers horizontally and arrange a single layer in the bottom of an ungreased 11-inch by 7-inch baking dish (about 12 lady fingers). Brush with the espresso-rum mixture. Spread half of the custard mixture over the lady fingers.

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Use a rubber spatula to spread on half of the egg mascarpone mixture over the ladyfingers. Repeat layer with the remaining ladyfingers and espresso, then top with the remaining egg mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours, up to 24 hours. Remove plastic wrap.

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Step-by-Step Instructions. Mix the boiling water, instant espresso, and ¼ cup of the rum in a shallow bowl. Set aside and allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg yolks with the salt and ⅔ cup of the sugar.

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Add mascarpone to the cooled egg yolk mixture and whisk by hand until smooth. Fold in the whipped cream in 2 additions. Assemble the dessert. Quickly dip each ladyfinger into the coffee syrup (less than a second) and place in the pan in a single layer. Add half of the mascarpone cream and smooth the top.

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4. squidsquidsquid. • 4 yr. ago. Meyers is my go-to for most baking applications where I need rum. Not too expensive, but not so cheap I wouldn't also make a drink with it. 4. kristroybakes. • 4 yr. ago. There's already some good answers here.

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Step 2: Assemble the Tiramisu. Make the coffee mixture: In a wide bowl or baking dish, stir together coffee, espresso powder, and 2 1/2 tablespoons Kahlua until the espresso dissolves; set aside. Dip ladyfingers in coffee: Working one at a time, drop half of the ladyfingers into the coffee mixture, roll, remove, and transfer to a 9×13-inch glass or ceramic baking dish.

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Whisk the yolks and sugar to make the zabaglione: Set a large heatproof bowl over a pan of simmering water to create a double boiler (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water). Whisk together the egg yolks and 3/4 cup of the sugar in the bowl.

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Use half of your mixture and spread it evenly. Add a second layer of prepared ladyfingers to the pan. Add the remainder of the tiramisu cream mixture and spread evenly. Dust the tiramisu with cocoa powder and you're finished! Now comes the hardest part. Let the tiramisu set up for at least 6 hours; overnight is best.

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Don't let the water touch the bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.

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Step 1. Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until.